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Add a photoServings: 12
Ingredients
- 1 pkt Yellow cake mix
- 1 can Crushed pineapple in juice (20z)
- 3/4 c. Sugar
- 2 pkt Instant vanilla pudding (4-serving size)
- 3 c. Lowfat milk
- 1 ct Frzn whipped topping, thawed (8oz)
- 3/4 c. Flaked coconut
Directions
- Bake cake according to boxdirections in a 9-by-13-inch pan. Meanwhile, bring undrained pineapple to a boil with sugar and cook over medium heat, stirring, till mix is syrupy and thick, about 3 min, When cake is down, remove from oven, poke holes in it with a fork and pour on the pineapple mix, Spread to cover cake. Cold cake completely. Mix the pudding with the lowfat milk and beat till thick. Spread over cake. Mix whipped topping with coconut and spread over cake. Chill. Cake is better made atleast 24 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 12 servings | |
| Calories 374 | |
| Calories from Fat 59 | 16% |
| Total Fat 6.74g | 8% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 567mg | 24% |
| Potassium 184mg | 5% |
| Total Carbs 75.37g | 20% |
| Dietary Fiber 1.1g | 4% |
| Sugars 38.83g | 26% |
| Protein 4.28g | 7% |
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